| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
New England |
Beans |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Dry navy beans |
| 1 |
lb |
Smoked ham or ham hocks * |
| 1/2 |
c |
Onion, chopped |
| 1/2 |
c |
(packed) brown sugar |
| 1/2 |
c |
Maple syrup |
| 1 |
ts |
Salt |
| 1 |
ts |
Dry mustard |
INSTRUCTIONS
* or 1/2 lb salt pork, cubed Rinse and pick over beans. Cover in 3 time
their volume of water and bring to a boil for 10 minutes, reduce heat to
simmer and cook another 30 minutes. Cover and let stand for 1 1/2 hours or
until beans are tender; drain. Add 1 cup water to crock pot with beans; add
remaining ingredients, mixing well. Cover and cook on low 10 to 12 hours,
or high for 4 to 5 hours, stirring occasionally. Cut ham from bone and
return to pot.
NOTE: If thicker beans are desired, uncover and turn to high for last
hour. Recipe: Chuck Ozburn in Pok, New York
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